La Condesa's Calimocho Manhattan

La Condesa's Calimocho Manhattan
  • Yield:makes 1 cocktail
  • Active time:8 minutes
  • Total time:30 minutes

[Photographs: Melody Fury]

Simmering Mexican Coca Cola, brandy, and red wine down into a syrup provides body to this spin on a Manhattan from La Condesa in Austin, Texas. Rye and Punt e Mes coax out the syrup's complexity.

Note: Bitter Truth Jerry Thomas' Own Decanter Bitters are available at liquor stores and online, but in a pinch, you could make this drink with Angostura.

About the author: Melody Fury is a writer and food photographer that shares her time between Austin, TX and Vancouver, BC. See what she's imbibing on Twitter @GourmetFury.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!


  • For the Calimocho Syrup:
  • 12 ounces Coca-Cola (preferably Mexican)
  • 12 ounces of juicy red wine such as Shiraz or Zinfandel
  • 1/2 cup brandy
  • For the Cocktail:
  • 2 ounces Bulleit Rye
  • 3/4 ounces Punt e Mes
  • 1 ounce Calimocho Syrup
  • 1 dash Bitter Truth Jerry Thomas' Own Decanter Bitters (see note)
  • Garnish: orange twist


  1. 1.

    To make the Calimocho syrup, add the cola, red wine, and brandy to a medium saucepan. Bring the mixture to a boil over high heat, reduce to a heavy simmer, and cook until the volume is reduced by 1/3, about 10 minutes. Allow to cool.

  2. 2.

    To make the cocktail, combine rye, Punt e Mes, Calimocho syrup, and bitters in an ice filled mixing glass. Stir until well chilled and strain into a chilled coupe glass.

  3. 3.

    Hold a lit match over the drink and squeeze orange zest over it to ignite oils. Drop the twist into the drink and serve.

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